Substituting liquor for steak a poivre

Merrill is a co-founder of food52.

added over 1 year ago

Funnily enough, that's actually a recipe I came up with! And yes, dry sherry or brandy would be just fine.

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LucyS added over 1 year ago

Thank you so much, Merrill! I ADORE the book. I sat down on Christmas morning and read the whole thing. Thank you so much for answering personally!!

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Merrill is a co-founder of food52.

added over 1 year ago

My pleasure! So glad you like the book.

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bigpan added over 1 year ago

As the pepper will dominate the sauce, first choice is the brandy family ... Cognac, armanac, brandy- then try a non smoky whiskey (scotch), and of course dry sherry. But since you will only be using a little - use the expensive stuff. (easy for me to say.... but the taste will be "ahhhhhh")

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